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Classic
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page 70
a spoon till the butter is a little brown; then pour in half a pint of white
wine, stir it together, pour in half a pint of boiling water, an onion stuck
with cloves, a bundle of sweet herbs, and a blade or two of mace. Cover them
close, and let them stew as softly as you can for a quarter of an hour, then
strain off the liquor, put it into the pan again, add two spoonfuls of catchup,
have ready an ounce of truffles or morels boiled tender in half a pint of water,
pour the truffles, water and all, into the pan, with a few mushrooms, and either
half a pint of oisters, clean washed in their own liquor, and the liquor and all
put into the pan, or some craw-fish; but then you must put in the tails, and
after clean picking them, boil them in half a pint of water; then strain the
liquor, and put into the sauce: or take some fish-melts, and toss up in your
sauce. All this is just as you fancy.
When you find your sauce is very good, put your tench into the pan, and make
them quite hot, then lay them into your dish, and pour the sauce over them.
Garnish with lemon.
Or you may, for change, put in half a pint of stale beer instead of water.
Or you may dress tench just as you do carp.
To fry Trout.
Scale your trout clean, then gut them, and take out the gills, wash them, and
dry them in a cloth, flour them, and fry them in butter till
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